Introduction
Savory pie dough is a versatile and flavorful base for various savory pies and quiches. Unlike sweet pie crusts, it’s designed to complement fillings like vegetables, meats, and cheeses, adding a delicious buttery note to savory dishes.
Ingredients:
2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup (2 sticks) cold unsalted butter, cut into small cubes
4-6 tablespoons ice water
Instructions:
Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.
Incorporate Butter: Add the cubed butter to the flour mixture. Use a pastry cutter, fork, or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Add Water: Sprinkle 4 tablespoons of ice water over the mixture. Use a fork or your hands to mix the dough until it starts to come together. Add more water, 1 tablespoon at a time, if needed, until the dough holds together when squeezed.
Form Dough: Turn the dough out onto a clean surface and gently knead it together, being careful not to overwork it. Divide the dough in half and form each half into a disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days, before using.
Description:
Savory pie dough is characterized by its flaky texture and rich, buttery flavor. It provides a sturdy yet tender crust that pairs perfectly with savory fillings, enhancing the overall taste and texture of your pie or quiche.
Tips:
Keep all ingredients cold to prevent the butter from melting into the flour too quickly, which helps create a flakier crust.
Handle the dough gently and avoid overmixing to maintain a tender texture.
Let the dough rest in the refrigerator before rolling it out to allow the gluten to relax, making it easier to roll and preventing shrinkage during baking.
Variations:
Herbed Dough: Add chopped fresh herbs like thyme, rosemary, or parsley to the dough for an extra layer of flavor.
Whole Wheat Dough: Substitute half of the all-purpose flour with whole wheat flour for a nuttier taste and slightly denser texture.
Cheese Dough: Mix in grated Parmesan or cheddar cheese to the dough for a cheesy crust that complements savory fillings.
Correction:
If the dough feels too dry and crumbly, add a little more ice water, 1 tablespoon at a time, until it holds together when squeezed. If it becomes too sticky, sprinkle a bit of flour while gently kneading to adjust the consistency.
Enjoy:
Enjoy your savory pie dough in recipes like quiches, pot pies, or savory tarts. Its buttery richness and flaky texture will elevate any dish, making it a delicious choice for both everyday meals and special occasions.
